There is not much better in life than a hot cup of tea, a nice view and rain. Today’s blog is about celebrating monsoon. Monsoon has started in India as of today and it is just blissful; pleasantly cold winds, dim natural light, little droplets of rain on every flower and the aroma of wet soil. Bringing happiness and composure to one’s soul.

“Rain clouds come floating in , not to make my days muddy ahead but to make me calm happy and hopeful.”

Everyone loves Fritters with their hot cup of beverage on a rainy day, “Pakoda” or fritters are the vital aspects of Indian street food. These fritters are filled with cheesy goodness with a little Mexican kick to it; so without further ado here is the lip smacking recipe for today.

Happy Monsoon Everyone!

Mexican Chili Fritters

Prep Time- 30 Minutes

Cooking Time- 15 Minutes

Serves– 10people

Recipe Ingredients

10 large Mexican red chilly peppers

1 medium sized potato (boiled)

1 tablespoon ginger/garlic paste

1/2 teaspoon red chili powder

1 teaspoon pepper powder

2 tablespoon grated mozzarella cheese

2 tablespoon corn flour

1/2 cup all purpose flour

Oil for deep frying

Salt to taste

Recipe Preparation

Wash and de-seed all the peppers in a way that their stems stay on. Don’t throw away the seeds and add them in the next step. Keep aside.

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